Best 2 Crostata Dough Recipes
The crostata is a simple, rustic Italian tart that can be filled with a variety of sweet or savory ingredients. The dough is made with flour, sugar, butter, and eggs, and is rolled out and placed in a tart pan. The edges of the dough are then folded over the filling, and the tart is baked until the crust is golden brown and the filling is bubbly. Crostata dough is versatile and can be used for a variety of desserts, from classic fruit tarts to savory galettes. It is also a good choice for making hand pies and turnovers. In this article, we will explore some of the best recipes for crostata dough, so that you can create delicious and beautiful tarts at home.
Here are our top 2 tried and tested recipes!
CROSTATA DOUGH
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 8-by-11-inch lattice-topped tart
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
CROSTATA DOUGH
The crostata dough is basically used for a rustic tart. It can be filled with almost any kind of fruit filling. It is particularly good with figs or berries or combination thereof.
Provided by PetsRus
Categories Dessert
Time 45m
Yield 2 tarts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Cut butter into 1/2 inch pieces and put in freezer.
- Put dry ingredients in cuisinart and pulse to mix.
- Add butter, pulse until you have pea sized bits of butter.
- With machine running add water and stop BEFORE you have a solid mass.
- It should be crumbly.
- Dump out, divide in half and form each half into flat disks.
- Wrap in plastic and refrigerate for at least 1 hour.
- Roll dough into a rough circle and place on sheet pan with parchment.
- Sprinkle pastry with 1/2 the cinnamon sugar.
- Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
- Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
- With your thumb press down on the outside edge of the pastry circle to seal.
- Baked at 400 until pastry is nicely browned.
- Cool.
Tips for Making the Best Crostata Dough:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste and texture of your crostata dough. Use organic flour, butter, and sugar whenever possible.
- Work the dough quickly and efficiently: Overworking the dough will make it tough. Work it just enough to bring it together, then form it into a ball and wrap it in plastic wrap.
- Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent it from shrinking in the oven.
- Roll the dough out evenly: Use a lightly floured rolling pin to roll out the dough to an even thickness. This will help ensure that the crostata cooks evenly.
- Trim the edges of the dough: Use a sharp knife to trim the edges of the dough so that they are neat and even.
- Bake the crostata at a high temperature: Crostatas are best baked at a high temperature so that the crust is golden brown and the filling is bubbly.
Conclusion:
Crostata dough is a versatile dough that can be used to make a variety of delicious desserts. With a little practice, you can master the art of making crostata dough and impress your friends and family with your culinary skills.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #dietary #number-of-servings
You'll also love